Smothered Chicken & Gravy

Step 1: Marinate the chicken in the buttermilk for 2 hours.

Step 2: Add 1 tablespoon of Creole seasoning to the buttermilk and pour it over the chicken. Marinate 30 minutes.

Step 3: Remove chicken from the buttermilk and pat dry.

Step 4: Mix the 1/2 cup flour and the Creole seasoning. Dredge the chicken in the flour mixture, covering all sides. Press the flour into the chicken gently.

Step 5: Heat the oil or bacon grease (or a mix) in a cast iron skillet over medium heat - there should be just enough to cover the bottom with a thin layer.

Step 6: Add the garlic, onions, and celery and saute for about 3 minutes, or just until they start to cook and become translucent.

Step 7: Remove the vegetables from the skillet, set aside, and carefully add the chicken.

Step 8: Cook for about 4 minutes, or until the bottom is golden brown, then flip and cook another 3 to 4 minutes.

Step 9: Remove the chicken from the pan and set aside.

Step 10: Melt the 2 tablespoons of butter in the skillet. Whisk in the 3 tablespoons flour and reduce heat to low. Cook, moving the flour around the pan so it doesn't scorch, for about 2 minutes.

Step 11: Add the chicken stock slowly, whisking to keep it smooth. Next, whisk in the milk and 1 teaspoon of Tony Chachere's seasoning.

Step 12: Simmer for about 1 minute to let it begin to thicken.

Step 13: Add the sauteed onion mixture and the chicken, spooning the gravy over the chicken.

Step 14: Bring to a boil, reduce heat to low, cover the pan, and simmer for 20 minutes. Check and stir occasionally to ensure that it isn't boiling dry or sticking.

Step 15: Serve over white rice, mashed potatoes, or biscuits.